Vietnamese Coffee Brownies with Crackly Condensed Milk Topping

Ingredients

• 2 large eggs
• 1 cup sugar
• 2 tsp vanilla extract
• 0.75 cup unsalted butter (Melted)
• 1 cup all-purpose flour
• 0.333 cup unsweetened cocoa powder
• 0.5 tsp salt (The transcript specifies pink mountain salt; the written ingredient list says salt.)
• 1 packet G7 Vietnamese instant coffee
• 1 tbsp sweetened condensed milk (About 1 tablespoon; drizzle in thin lines over the batter.)
• butter for greasing the baking pan (Amount not specified; use enough to lightly butter an 8 x 6-inch baking pan.)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Lightly butter an 8 x 6-inch baking pan.

2. 2

   In a mixing bowl, whisk the eggs, sugar, and vanilla extract until the mixture is pale and frothy.

3. 3

   Slowly whisk the melted butter into the egg mixture until incorporated.

4. 4

   In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, salt, and the full packet of G7 Vietnamese instant coffee.

5. 5

   Gently fold the dry ingredients into the wet mixture just until combined. Do not overmix; the batter should remain suited to a fudgy rather than cakey brownie.

6. 6

   Pour the batter into the prepared pan and smooth the top.

7. 7

   Tap the pan gently on the counter to release air bubbles.

8. 8

   Drizzle the sweetened condensed milk in thin lines over the batter.

9. 9

   Use a toothpick to swirl the condensed milk through the surface of the batter.

10. 10

    Bake at 350°F (175°C) for about 30 minutes, or until the edges are set.

11. 11

    Let the brownies cool completely in the pan before cutting and serving.

Notes

The source does not specify an exact cooling time. The finished brownies are described as fudgy in the middle with a crackly top and coffee and condensed-milk flavor throughout.

Nutrition per serving

• dessert
• brownies
• baked
• Vietnamese-inspired
• coffee-flavored
• chocolate
• vegetarian